Apricot Cheese Pie Recipe

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Apricot Cheese Pie Ingredients

1 1/4 cup quick oats
1/4 cup melted butter or margarine
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1 cup cottage cheese
1 package 8 oz. reduced calorie cream
3 each eggs
1/2 cup sliced dates
1/2 cup pineapple juice
1 tsp vanilla extract
1 tsp grated orange zest (peel)
3/4 tsp cornstarch
1 can 16 oz. apricot halves,draine

A Recipe for
Apricot Cheese Pie

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Apricot Cheese Pie Recipe
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This is a recipe for Apricot Cheese Pie from the recipe cookbook of Recipes-to-go (Cheese)

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Apricot Cheese Pie

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

Apricot Cheese Pie Directions

Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small
bowl.Press mixture onto bottom and up sides of a 9" pie plate. Bake
at 425 degrees for 7 to 10 minutes,until lightly browned.
Meanwhile,combine cottage cheese and cream cheese,eggs,dates, 1/3
cup pineapple juice,vanilla extract,orange zest and remaining nutmeg
in a food processor or blender.Blend until well mixed. Pour into
cooled crust and bake @ 350 degrees for 30 to 35 minutes until
filling is set.Chill at least one hour.
Combine remaining pineapple juice and cornstarch in a small
saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until
thickened and clear.Arrange drained apricot halves on top of cheese
filling and spoon pineapple glaze,evenly,over apricots. Refrigerate
until glaze is set.Makes 8 servings.

Serves: 8

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Apricot Cheese Pie Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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